These are the easiest pancakes to make—you don't even need scales to weigh your ingredients. All you need is a cup or a mug. As long as you use the same cup for measuring both the flour and the milk, you'll be laughing! These are great with a sprinkling of sugar and a squeeze of lemon juice (very old school!) or drizzled with maple syrup and served with crispy bacon. A handful of blueberries in the batter makes the most wicked blueberry pancakes. I also love eating them with coconut-flavored yogurt, which is delicious. I've given you a recipe here for making your own similar tropical-flavored yogurt. It actually gets better if you let it stand in the fridge for a few hours, the coconut will soften.

Servings: Serves 4

Ingredients

2 ripe bananas

Handful unsweetened, shredded coconut

1 cup natural yogurt

1 egg , preferably free-range or organic

1 cup plain flour

1 cup milk

1 tsp. baking powder

Sea salt

2 ripe mangoes

2 Tbsp. butter

1 lime

Directions

To make your yogurt and pancake batter: Peel your bananas, put them into a large bowl, and mash them with a fork. Add the coconut and the yogurt and mix well. Put this to one side until needed and get started on your pancakes. Crack your egg into a large mixing bowl. Add your flour, milk, baking powder, and a pinch of sea salt. Whisk everything together until you've got a lovely, smooth batter. Slice the mangoes away from their pits, score the flesh across, and push outward so that you can slice it off the skin to give you diced mango.

To cook your pancakes: Put a large frying pan on a medium heat and add half the butter. When the butter has melted and the pan is nice and hot, use a ladle to spoon the batter into the pan. Each ladleful will make 1 pancake—they're quite small, so you can cook several at a time. Cook for 1 to 2 minutes and use a turner to flip them over when they start to brown on the bottom and get little bubbles on the top. When cooked on both sides, transfer them to a plate, carefully wipe the pan clean with paper towels, add the rest of the butter, and start again. Keep going until all the batter is used up.

To serve your pancakes: Serve straight away, topped with a dollop of flavored yogurt, the diced fresh mango and wedges of lime for squeezing over.